One of my bestest friends in the whole wide world, Laura Quinn, wrote something on Facebook this past week about how she was craving some fideo. I had never heard of it so my curiosity was piqued. I just looked up how to spell the word “piqued” in that phrase, and it does not look like a real word. Sometimes words befuddle me. I got sidetracked, but it turns out that fideo is the Spanish word for noodle, so fideo recipes are for a sort of spicy spaghetti-type of pasta. I believe that Laura was introduced to fideo by her roommate and good friend, Marissa (to pass along some credit).
I looked around online a little bit and did not have much luck at finding a recipe that had really great reviews, so I used one that Laura had come up with by combining two different recipes that she had found. It was pretty simple to make, and it tasted amazing! Laura was cooking for a lot of people, so she used a whole cooked chicken, but you could make a smaller amount by just cooking some boneless skinless chicken breasts ahead of time. I did not use chicken at all because I really wanted to get rid of the rest of my leftover turkey. You could probably use all different kinds of meat or no meat at all with this recipe, and it would still taste great.
Fideo (makes 6 servings)
2+ Tbsp vegetable oil
1 pre-cooked chicken (Laura used a honey jalapeno one from HEB, and I used a smaller amount of turkey because I cut the recipe in half)
3 (5 oz) packages of vermicelli/fideo noodles (I could only find a 32 oz package)
4 roma tomatoes, chopped
1/2 Tbsp cumin
2 1/2 tsp chili powder
Salt and pepper
2 8 oz cans tomato juice
2 cloves garlic, minced
Heat vegetable oil in a large skillet over medium high heat. Dump in the noodles and fry until brown. I burnt a few by accident, but you can just pull those out if you run into that problem.
If you bought a whole chicken, you will need to de-bone it/cut all of the meat off and shred it. Laura didn’t actually say that it should be shredded, but that’s how I did the turkey. If you bought boneless skinless chicken breasts, you could just cook them in a pan ahead of time with whatever seasonings you want, and then you would shred/dice them at this step.
Once the noodles are fried, reduce the heat to medium and add in the garlic, tomatoes, cumin, chili powder, tomato juice, salt and pepper, and the chicken/turkey (that’s everything). Add some water – I added about a cup of water with my halved recipe, and Laura added 2 or 3 cups for the full recipe. It should not be soupy/liquid, but it will be sticky. You just don’t want it to be so thick that the noodles will not soften. Stir everything together and let it cook (covered, but stirring frequently) for about 10 minutes or until the noodles are soft.